murgh musallam recipe....i love it...

Murgh Musallam is a delicacy of Mughali Cuisine. Mughali Cuisine is always known for its rich and regal flavours….so is this recipe. Authentically this Murgh Musallam is made by stuffing the dry roasted spices into whole chicken and then cooked till done. This is one of my favourite and utmost flavoursome chicken recipe, which I love making and relishing.

ALMOND PASTE:

Soak 10 almonds in lukewarm water and after 15 minutes, remove the skin. Grind to smooth paste by adding little water.

Fry on low till oil starts to leave from sides. Now add above fried chicken pieces one by one. Using a spoon gently fold the chicken pieces into the masala. Add ½ cup of water and leave it cook for 15-20 minutes.

When the chicken pieces are cooked, then add almond paste and give the curry nice stir. Cook for another 2-3 minutes and add cream if using along with fresh minced coriander leaves. Stir and turn off the flame.

Serve with roti or rice or naan.

Add love to make this dish taste 'Yummy'.

murgh musallam classically made by using whole chicken...but now-a days cut pices of chicken we are using for the preparation of this dish....you must get same classical taste with this recipe